Edible - Written by on Monday, July 23, 2012 17:21 - 0 Comments

Tasting the Summer Bounty



Cooking Demo In the Gardens

The Edible Garden’s July Open House  celebrated the summer harvest with demonstrations by many of the 12 non-profits stewarding educational plots. Participants were offered tastes from the gardens including herbal teas and homemade Cambodian dishes, salsa and pesto. People’s Victory Garden shared an abundance of freshly picked chard and summer squash with visitors.

Many participants were delighted by the  in-the-garden cooking demonstrations, titled “Summer Sauce Bar,” by the Junior Chef Society (JCS). Flavors were so refreshing, many participants asked Chef Robert Dorsey III, founder of JCS,  to share his recipes.

Watermelon Salsa from the JCS “Summer Sauce Bar

6C cubed seedless watermelon* (small cubes)

½C finely diced red onion

½ Jalapeno finely diced with seed

½C fresh lime juice

¼C fresh orange juice

1tsp navel orange zest

2tsp kosher salt

1tsp fresh black pepper

2Tbsp extra virgin olive oil

2Tbsp sweet basil chiffonade (finely slivered)

  1. Place lime juice, red onion, salt, jalapeno, orange zest and juice into a medium mixing bowl. Allow this to stand for 10-12 minutes until the red onion begins to get a little rosy. They’re beginning to pickle!
  2. Add the cubed watermelon, fresh pepper, olive oil and basil.
  3. Serve immediately!

Salsa will keep fresh up to 12 hours. Cover well and refrigerate.

*pick out a sweet baby melon they’re great this summer!

Basil Pesto from the JCS “Summer Sauce Bar”

1 large bunch sweet basil

½C extra virgin olive oil

4-5 cloves of fresh garlic

1½tsp kosher salt

2tsp fresh cracked pepper

1tsp lemon zest

½C Parmesan cheese (optional)

¼C Toasted chopped walnut (optional)

Place garlic, and salt into blender chop until fine

Add olive oil, basil (picked leaves), Parmesan cheese, lemon zest and blend until fine 30-60 seconds

If desired add walnuts and pulse until coarse consistency.

Serve immediately with fresh summer vegetables, pasta, baguette, grilled fish, steak or poultry. The JCS slathered this pesto on corn cobs. You can’t go wrong with fresh pesto!

The  Community Edible Garden is dedicated to teaching self reliance and optimizing a garden’s potential through plant selection and growing techniques.

Thank you JCS and Chef Dorsey for sharing your recipies. For information on the Junior Chef Society and Chef Dorsey: www.juniorchefsociety.org  www.chefrobertdorsey.com



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